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Baked Fish Moroccan Style

Out of Morocco came this gorgeous recipe, delicate fish and tangy lemon sauce is devine with crusty bread.


  • 2 Decent sized fish, scaled, cleaned and gutted

  • 3 Large potatoes, Peeled and sliced into thin rounds

  • 1 Medium onion, halved and then sliced thinly

  • 1 small onion, diced small

  • 3 Large tomatoes, sliced medium thickness

  • 1 small tomato, diced small

  • 2 lemons, 1 juiced and the other thinly sliced

  • .5 cup freshly chopped flat leaf parsley

  • Half red capsicum, sliced thinly

  • Half green capsicum, sliced thinly

  • 1 Clove of garlic, freshly crushed

  • 2 Tbs and .5 tsp extra Ground Paprika

  • 2 Tsp Ground Cumin

  • 2 Tsp Italian Herbs

  • Salt and Pepper to taste


  • 1.

    Drizzle some good olive oil into the bottom of a baking pan and spread out to cover the entire pan. Layer onto this the potatoes, then the onions and tomatoes.

  • 2.

    In a medium bowl mix 2/3 of the parsley, 2/3 lemon juice, a generous Tbs of paprika, a tsp of cumin, salt and pepper ( to taste ), 1 clove of freshly crushed garlic, and some olive oil. Mix well and rub all over and inside the fish.

  • 3.

    Layer the fish on top of the vegetables and pour over some of the juice from the bowl they were rubbed with. Not too much though.

  • 4.

    In a small bowl mix together the remaining lemon juice, parsley, another Tbs Paprika, 1 tsp Cumin, salt and pepper ( again to taste )and a small amount of olive oil. Fill the fish cavities with this mixture pouring the juices over the filling after they are full.

  • 5.

    Drizzle everything with a good glug of olive oil, sprinkle on remaining Paprika, salt and pepper and finish off with a generous amount of Italian Herbs. Finally layer the Lemon slices over the fish.

  • 6.

    Cover with aluminum foil and bake at 180 degrees for 1 hour on the hottest shelf of the oven, remove the foil and bake again for a further 30 mins or until the vegies are nice and tender and the sauce thickens.

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